Sriracha Honey Cashew Chicken Recipe

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Saucy, sticky, sweet, and a little spicy, this Cashew Chicken stir-fry has a little bit of everything we love. Crunchy hot vegetables and tender chicken in a sweet and spicy sauce is a quick stir-fry dinner that you can have on the table in under thirty minutes.

Servings : 4-5

3 boneless skinless chicken thighs cut into 1/2″ pieces, about 1 lb
3 tablespoons arrowroot or cornstarch
1/2 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
1 tablespoon light olive oil
1 tablespoon sesame oil
1 medium head of broccoli cut into small florets, about 3 cups worth (you can peel and thinly slice the stem as well, that is my favorite part)
1 large yellow onion chopped
1/2 cup snow peas sliced in half
1 red bell pepper chopped
4 cloves garlic minced
1/2 cup dry roasted unsalted cashews
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1-2 tablespoons Sriracha hot sauce


  1. Mix the cornstarch, 1/2 tsp salt, and 1/2 tsp pepper. Sprinkle over the chicken in a mixing bowl. Toss to coat the pieces. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl or measuring cup, stir together the honey, soy sauce, vinegar, and sriracha. Set aside.
  2. Visit Sriracha Honey Cashew Chicken Recipe @ for full instructions.

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